This really depends on your ingredients, products and processes.
see this example for raw material cooked ham
Slices of cooked ham on a ready to eat sandwich. The sandwich shall not exceed the shelf life of the slices ham. Probably the shelf life of the sandwich will be shorter.
Diced cooked ham in a meal salad, packed in a inlay tray and MAP packed. The shelf life will be as long as the shelf life of the ham cubes.
Diced cooked ham in ready to eat pasta meal, hot filled or pasteurized and MAP packed.The shelf life of the finished product will be longer than the shelf life of the ham cubes.
Diced cooked ham in a sterilized soup ambient stable, will have a very long shelf life which exceed the shelf life of the raw material cooked ham.